Apple strudel with vanilla sauce

Name: Apple strudel with vanilla sauce
Cook time: 3 h
Total time: 3 h
Yield: 16
Ingredients: 250 g + some flour; 7-10 Tbsp Salt; 1 Egg (Gr. M); 2 TABLESPOONS Oil; 50 g Pine nuts; 50 g Raisins; 100 g Marzipan paste; 1 kg Apples; 4 TABLESPOONS Sugar; 50 g Butter; 2 TABLESPOONS Breadcrumbs; 1/2 l Milk; 7-10 Tbsp 1 P. Sauce powder vanilla (for cooking; for 1/2 l milk); 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 16

250 g + some flour
7-10 Tbsp Salt
1 Egg (Gr. M)
2 TABLESPOONS Oil
50 g Pine nuts
50 g Raisins
100 g Marzipan paste
1 kg Apples
4 TABLESPOONS Sugar
50 g Butter
2 TABLESPOONS Breadcrumbs
1/2 l Milk
7-10 Tbsp 1 P. Sauce powder vanilla (for cooking; for 1/2 l milk)
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Knead 250 g flour, 1 pinch of salt, egg, oil and approx. 100 ml lukewarm water with a hand mixer until the dough is smooth and separates from the bottom of the bowl. Continue kneading with your hands for approx. 12 minutes on a non-floured work surface until the dough is soft and smooth.
2
Whisk the dough several times on the work surface. Form into a ball and wrap in cling film. Let rest at room temperature for about 45 minutes.
3
Roast pine nuts without fat, cool. Wash and drain the raisins. Grate marzipan finely. Peel, quarter and core apples. Then cut into very thin slices and halve them. Mix apples, pine nuts, raisins and 2 tablespoons of sugar.
4
Roll out the dough on a large tea towel dusted with flour to a thickness of about 1/2 cm. Then fold the dough with both hands with the backs of your hands upwards and pull it larger (approx. 45 x 60 cm) over the backs of your hands from the middle to the rectangle.
5
It becomes so thin that you can see the dishtowel pattern underneath.
6
Melt butter at low heat. Spread the dough very thinly with some butter. Sprinkle 2/3 of the dough with breadcrumbs from one narrow side. Spread the apple mixture on top, leaving about 2 cm free at the edge.
7
Sprinkle marzipan on top. Whip the edges of the long sides of the dough slightly. Roll up the dough with a tea towel from the narrow side covered with apples.
8
Place the strudel on a baking tray lined with baking paper with the edge of the seam facing down. Coat with the rest of butter. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes.
9
Let the strudel cool off or let it cool down.
10
Mix 5 tablespoons of milk, 2 tablespoons of sugar and sauce powder. Boil up the rest of the milk. Stir in sauce powder and simmer for about 1 minute. Dust strudel with icing sugar and serve with vanilla sauce.